Dahi machha is an Odisha famous fish curry made with shallow fried fish, curd/yogurt, garlic-ginger paste, whole and powdered spices, and herb. Machha means fish and dahi means curd/yogurt. This dahi machha goes well with hot steaming rice. In Odisha, all most all the non-vegetarian households make this recipe. This is a typical Oriya fish recipe cooked in yogurt/curd. There are various ways to make this dahi machha, but here I am sharing how I used to make this recipe for my family. This is one of my familes favorite fish curry. This is a very easy and quick fish curry recipe.
- 4-5 slices of rohu fish or as required (you may use any other fish of your choice, but in Odisha, they used rohu fish or catla fish for this recipe).
- 1 tbsp of garlic ginger paste.
- ½ tsp cumin seeds.
- 1 bay leaf.
- 2-3 slit green chillies.
- 1 medium-sized onion finely chopped.
- Salt to taste.
- 1 tsp turmeric powder.
- 1 tsp red chilli powder or to taste.
- Water as required.
- 1 tsp panch phutan.
- 1 small tomato finely chopped.
- Some finely chopped coriander leaves.
- 5-6 tbsp of mustard oil or any kind of cooking oil of your choice.
- 1 tsp coriander powder.
- ½ tsp cumin powder.
- ½ tsp garam masala.
- 3-4 tbsp yogurt/curd.
- Wash and clean the rohu fish pieces and then marinate the fish with 1/2 teaspoon of turmeric powder, salt to taste, and 1/2 teaspoon red chilli powder or taste.
- Keep marinated fish aside for 10-15 minutes.
- After the fish marinated for 10-15 minutes, take a frying pan and turn on the flame.
- When the pan is hot, add 3-4 tablespoons of mustard oil or any kind of cooking oil.
- When oil is smoking hot, add the marinated fish pieces and shallow fry them on a medium flame until they are golden brown in colour on both sides. Do not overcrowd the pan. (If you want you can deep fry the fish).
- Transfer the shallow fried fish pieces to a plate and keep them aside for later use.
- Take a kadai and turn on the flame.
- When kadai is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil.
- When oil is hot, add bay leaf, panch phutan, and cumin seeds and let them crackle.
- Add chopped onions and saute the onions on medium to high flame until the onion turns golden brown in colour.
- Add garlic-ginger paste and mix well.
- Cook the garlic-ginger paste on a low to medium flame for 2-3 minutes or until raw flavour of the garlic ginger is gone.
- Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, and 1/2 teaspoon cumin powder.
- Mix all these spices well and cook them on a low flame for 10-20 seconds.
- Add chopped tomatoes and salt to taste and mix well.
- Cover the lid cook the tomatoes on a low to medium flame for 4-5 minutes or until tomatoes are soft and mushy by stirring occasionally.
- When tomatoes are soft, lower the flame and add curd/yogurt and mix well.
- Cook the masala on a medium flame for 7-8 minutes or until oil gets separated from the masala by stirring often.
- Add water as required for gravy and slit green chillies to taste and mix well.
- Increase the flame and let the water come to a boil.
- When water comes to a boil, cover the lid and simmer the gravy for 5 minutes by stirring often.
- Add shallow fried fish pieces and mix very gently so that the fish pieces do not break.
- Cover the lid and simmer the curry for another 4-5 minutes.
- Add 1/2 teaspoon garam masala and chopped coriander leaves, and mix very gently.
- Cover the lid and simmer the curry for another 2-3 minutes.
- Turn off the flame and transfer this dahi machha to a serving bowl and serve hot with hot steaming rice.
You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.